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Jack Binion’s steakhouse held its grand opening July 16 at Horseshoe Casino in Tunica, Miss. The addition is part of a multi-million dollar renovation by Caesars Entertainment to make Horseshoe a destination for the region and (of course), to attract gamblers old and new. I was invited to attend a media preview for the occasion. Here’s my review:

Atmosphere: I’ll admit that when I first heard of a Tunica steakhouse, I had visions of peanuts, rawhide, and Texas hold ’em. It couldn’t be further from the truth. While the restaurant is located on the whistling casino floor, one quickly feels transported to a wine bar in downtown SoHo. There’s “floor seating” for those who like to watch gamblers wince as they shoot craps, and then there’s the bar that’s downright classy. They didn’t just mask old trappings. They gutted the place and pulled out all the stops to create a relaxing and sophisticated experience.

The wine was fresh. “Barrel-fresh!” I ordered and stayed with the Mark West Pinot Noir. It was silky smooth and a few degrees below room temperature (Exactly how reds should be served!)Binion’s is the first establishment in the state of Mississippi to offer a selection of wines straight from the aging barrel. The distributor places the wine in kegs and so you drink straight from the tap, which keeps the wine fresher longer. Bacchus would be thrilled.

The menu offers hefty seafood and steak options, yet its tapas are diverse and intricately assembled. For example, the smoked duck with blackberries and three-onion marmalade (photo below) boasted a sweet and savory finish to warm up the palate.

And to prove his commitment to going against the grain of a traditional steakhouse, Ford told us that an adjacent party included a vegan. Now that’s a new joke to tell! ‘So a vegan walks into a steakhouse…’ (Post punchlines below.)

Did the chef cop out and safely serve a salad? No, he got creative and empathetic. “They usually only get served steamed vegetables. They still want to taste food,” Ford said. The result? Sautéed mushrooms and leeks inside of a roasted heirloom, Ripley tomato. Improv cooking on an opening night.

For the main course, I chose the filet mignon that was butterflied to medium-well. I’ve never gone wrong with this cut of steak. And it was a satisfying choice. The corn pudding was my favorite side, which is like eating a sweet cornbread casserole. I wasn’t a fan of the creamed spinach because of its soupy, soft texture. (I suppose I prefer it a bit more firm.)

Now for dessert. I have a massive sweet tooth and Chef Bruce told our table that dessert was not optional but mandatory. Bless him. Like good Southern citizens, we ordered four and shared. The key lime pie, chocolate torte, bread pudding, and the crème brûlée taster. Thank God the others weren’t as interested in the brûlées because I devoured every spoonful (photo below). Each flavor – coconut, chocolate, mocha, and saffron – was congealed and slightly torched to perfection. Whatever saffron is, I’m a believer.

The prices for steak entrees begin in the $40 range. One could get by with two drinks and a couple of appetizers for $50, but if you’re trekking from the Bluff City, you might as well be a Grizzly. In my opinion, Jack Binion’s attention to detail, charming service, diverse offerings, and fresh quality put it on par with other “special-occasion” restaurants. Thus, I wasn’t surprised by the cost to dine.

Whether or not you’re feeling lucky enough for Blackjack, give the new Binion’s a whirl.

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P.S. Here are more Jack Binion’s reviews from others who attended the preview:

Daily script: Adam takes cues from philosophy, literature, and life as he welcomes each client with, “What’s your story?” He can bee seen around town at events like Tennessee Brewery Untapped, Broad Ave artsy happenings, and poetry slams. Folks typically approach and hire him on-the-spot for “personalized poetry.”

Behind-the-Scenes: “All the writing done for events is stream of consciousness.” His hands glide across an antique portable typewriter to capture one’s thoughts and feelings onto a crisp page.

How? “The shortest distance between two people is poetry. What separates people is the lack of speaking what is honestly on their heart.” According to Adam, there’s far too much sarcasm and cynicism that hinders relationships. Thus, he bridges sincere communication.

Cool typewriter but what about the web? “For millennials, the power lies within social media. We can have an immediate impact on the culture around us.”

His dream? “For poetry to be pervasive throughout our culture. Turn it into an industry. Something where you can make money, work hard for, and it benefits people.”

e.g., Think personal poet-consultant. Call upon Adam to provide perspective on that difficult life transition or for everyday humor. Only time limits the quantity of muses. So, give him a shout.